This is one of our favourite frittata combinations, and it is just as good cold as it is hot!
Forty years ago, I had a Spanish woman working for me who often included me in her family festivities. There would always be a tortilla – the Spanish omelette made with potato and onion, rich with eggs and the flavour of good quality olive oil. Later on, we were introduced to Italian frittatas, which are made similarly but can include any delicious tender vegetable: zucchini, artichoke or capsicum – the possibilities are endless.
I often make frittata with the fresh eggs and young vegetables that I have bought after a visit to my local growers’ market. Everyone seems to like them and they are not only good for you but also very easy to make. This is one of my favourite frittata combinations of asparagus and ham and it is just as good cold as it is hot!
Note: If asparagus is difficult to get your hands on, try substituting with zucchini.
- 1 bunch asparagus or 300g zucchini
- 2 tablespoons olive oil
- 12 large eggs
- 1/2 cup grated parmesan cheese
- freshly ground black pepper
- a little freshly chopped oregano or marjoram
- 125g sliced ham, cut into large squares
Break the tough ends from the asparagus stalks and wash stalks thoroughly. If using zucchini, they should be cut lengthways in halves or quarters. Heat one tablespoon of the oil in a large frying pan (about 23–25cm) and gently pan-fry the asparagus or zucchini for about three minutes until softened and bright green. Add 1/2 cup of water and cook another two minutes until tender. Remove from pan and set aside.
Meanwhile, lightly beat the eggs in a bowl and add the parmesan, pepper, oregano or marjoram, and ham. Reheat the pan with the remaining oil and pour in the egg mixture. Cook over a moderate heat for two minutes and arrange the asparagus or zucchini decoratively on the eggs. Continue cooking until partially set, then run a spatula around the edges to separate the frittata from the pan.
Place a plate on top and invert the pan. Slip the uncooked side back into the pan to cook until golden. Alternatively, instead of inverting the frittata, place the pan underneath a hot griller until an even, light golden brown. Cut into wedges to serve.
Recipe taken from Margaret Fulton Favourites by Margaret Fulton
From Australia's best known and most loved cookery writer comes this collection of essential recipes from a lifetime of cooking. Recipes include classics such as French onion soup, risotto alla Milanese, and beef stroganoff, alongside modern dishes such as wonton soup, salt and pepper calamari, and tandoori chicken. There are also plenty of delicious sweet recipes such as pavlova, sticky date pudding, and pears in red wine. Recipes also include variations, as well as plenty of hints and tips. There are introductions for each recipe, where Margaret vividly recalls the people, events and travel that have influenced her cooking. The recipes are triple-tested, so will work brilliantly every time and are easy to follow, making them ideal for beginner cooks.
You can purchase Margaret Fulton Favourites at cooked.com.
Published by Hardie Grant Books.
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